One of the first signs of spring, right there with early morning songbird chatter and sprays of daffodils and tulips, are tender green peas. After months of braises, roasts, skillet meals and pastas, nothing could be more fitting to welcome in the new season than a light, airy soup featuring market-fresh shelled green peas.
Miles away from the heavy, cream or hamhock-laden pea soups of winter, this one from contributor Karolina Wiercigroch, gets a different sort of decadent treatment: after the very simple soup is blended til smooth, and right before serving, she adds a healthy splash of cava to the dish. The sparkling wine is an unexpected and lovely twist that’s spot-on for a breezy spring evening supper.
Decadent Green Pea Soup with Cava
Recipe by Karolina Wiercigroch
Total Cooking Time: 25 minutes
Active Cooking Time: 25 minutes
- 1 onion, diced
- 1 garlic clove, chopped
- 1 tablespoon unsalted butter
- 1 cup fresh green peas (TIP: if fresh peas are unavailable, use frozen)
- 1 cup good vegetable stock (TIP: to make from scratch gently boil vegetables: carrots, leeks, fennel, parsley stalks with spices: black peppercorns, bay leaves, allspice, salt in plenty of water for about an hour)
- 3 tablespoons fresh thyme leaves
- Sea salt and freshly ground black pepper, to taste
- ¼ cup of cava, to serve
- Fresh thyme sprigs, for garnish
Photos by Karolina Wiercigroch